Grilling is not just for meat. The high heat caramelizes natural sugars and intensifies flavors in vegetables too. With a few simple tricks, you can achieve perfect grilled veggies full of smoky goodness.
Corn is a grilling staple. Pull back husks but leave attached. Grill ears over direct medium heat, turning every 2-3 minutes until lightly charred on all sides. Try coating with spice rubs or mayo beforehand.
Trim woody ends from asparagus spears. Toss with oil, salt, and pepper. Grill over direct heat for 2-3 minutes per side until lightly charred and tender-crisp. Finish with lemon juice and parmesan.
Cut zucchini lengthwise into 1/4-inch planks. Brush with olive oil and grill 2-3 minutes per side until softened with nice grill marks. Top with basil and feta.
Eggplant needs longer, indirect heat to cook through without burning. Place slices over indirect heat, close the lid, and grill 15-20 minutes, flipping halfway through.
Mushrooms hold a ton of moisture so pat dry before grilling. Toss whole mushrooms with oil and grill over direct heat, stirring occasionally, until browned.
Peppers char beautifully on the grill. Place whole bell peppers over direct heat, turning occasionally, until skin is entirely blackened. Steam in a bowl to loosen skins.
- Use a grill basket for small veggies
- Brush veggies with oil to prevent sticking
- Mix up direct and indirect heat as needed
- Grill over medium heat to avoid burning
- Check often as grilling times are short
The grill adds so much flavor complexity to vegetables. Follow these simple tips for grilled veggie perfection in BBQ parties.